blueberry crumble coffee cake

We went berry picking this weekend and got a bunch of raspberries and blueberries.

Normally, I just love to eat fresh berries plain, preferably ice cold out of the fridge…  But we really did pick a ton of berries, and I can only eat so many before they will go bad!

So I have been trying to think of ways to use them up and this morning I woke up dreaming of a tall, steaming, crumbly piece of coffee cake loaded with juicy berries…  I couldn’t resist whipping one up, and it was the perfect way to showcase these glorious fresh blueberries!

 

blueberry crumble coffee cake

Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 20 minutes

Yield: 9 servings

Ingredients

  • for the crumble topping:
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 cup butter, softened
  • for the cake:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3 cups fresh blueberries (or frozen, do not thaw!)

Directions

Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.

In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.

In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping.

Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

http://sweetannas.com/2010/07/blueberry-crumble-coffee-cake.html

This is perfect for breakfast or brunch with a big mug of coffee…  and of course, if you wanted to add a slather of butter, you know that never hurts!  ;o)

 

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  • Sue

    am making now and it smells wonderful!!!

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  • pat

    Made this Thursday, took it wrapped in plastic and a paper bag, flew to Texas and served it for a family reunion. It didn’t last long and I have shared the recipe with many. Yes it traveled well in my carryon. Thanks for a great recipe!

    • http://arthomas.blogspot.com annaliseree

      Oh wow Pat! Such a fun idea to pack this on a trip. I would never have thought to try that! I’m guessing that means TSA let you take it through security? ;o) (Totally making a mental note to pack homemade treats on my next trip!)

  • Heather

    FYI, this is so wonderful with whipped cream on top. :-)

  • http://avinashhecker.blogspot.com/ Nirupama

    Hey girl! I just found this recipe via pinterest (and then lost it). I discovered that there are a ton of spam sites that stole your photo!! People have also posted it on allrecipes and myrecipemagic. Not sure if this bothers you or not, but I just wanted to make you aware of it. This looks like a fab recipe and I plan on making it tonight.

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  • parker

    Hi! This recipe looks good. I’ve never heard of cardamom. Any information on what it is

    • Heather

      hi parker. Cardamom is from the ginger family. Alot of scandinavians use it. It has a distinct flavour. Ginger may be substituted,

      • parker

        Ok thanks so much.! I hope to give it a try today.

      • http://arthomas.blogspot.com annaliseree

        Thanks for picking up my slack Heather! :)

  • Maria

    Just wanted to let you know your recipe and photo are being shared by a Facebook page, with no link back to you, in case you want to report it for copyright violation. https://m.facebook.com/NowYourCookin

    • http://arthomas.blogspot.com annaliseree

      THANK YOU Maria!

  • Kathy

    Made this yesterday and we really liked it. I did not add the cardamom. I think I liked it even better the second day as the topping softened up over night. The recipe is definitely a keeper…thanks for sharing it. I found your site by googling the name of your recipe and looking for the picture that was shown with the Facebook share of your recipe…glad I could find the original post. :)

    • http://arthomas.blogspot.com annaliseree

      Thank you so much for taking the time to find me Kathy! It means more to me than you probably know! <3

  • Julie

    this is an amazing recipe, i found it on pinterest! oh and the cardamom is totally worth it…..$14 a pop, but if you bake all the time like me, it’s worth it:)

    • http://arthomas.blogspot.com annaliseree

      I totally agree Julie… Cardamom is worth every penny! :)

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  • K

    This looks amazing! Can I leave out cardamom (and not substitute anything?)

    • http://arthomas.blogspot.com annaliseree

      Yep, you can leave out the cardamom! Enjoy!

      • K

        Thanks so much! Looks amazing, can’t wait to try it! :D Keep up the good work sister!

  • Kara

    If I use frozen blueberries do I need to coat them in flour or increase baking time like in some other recipes? Looks incredible.

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  • Sharon W-R

    Just made this. Delicious! I too found there was about 50% too much topping mix, but it’s all good, because then I made my favourite banana chocolate chip muffins and put the crumble on those! Yum!

  • Hev

    Is the sugar in the cake caster sugar or regular sugar?

  • Blue Poppy

    Just wanted to say that I tried this recipe today and it’s wonderful, Thank You! It’s easy to do and taste wonderful, thank you again for sharing.

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  • Valley Family Fun

    It’s in the oven now! Thanks!

  • Chocodoodle

    Hi. Can someone pleeeeeeease explain how you measure a ‘cup’ of butter?
    I’m from the UK and here we measure butter by weight…….surely?

    • http://arthomas.blogspot.com annaliseree

      Sorry Del! 1/4 cup of butter = about 57 grams. I hope that helps!!